In this issue:

Tuesday's Vegetarian Recipe: *Garden Pasta Salad*
Requests & Replies from Subscribers:   Spicy Beef Dip

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* Exported from MasterCook *

Garden Pasta Salad

Recipe By : Real Food for Real People
Serving Size : 6    Preparation Time :0:00
Categories : Pasta                Salads
         Vegetables             Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Chicken Broth
1 cup Mushrooms -- sliced
1/2 cup Onion -- chopped
1 clove Garlic -- minced
1 cup Zucchini -- thinly sliced
1 cup Broccoli florets
1 teaspoon Basil leaves -- crushed
4 ounces Macaroni, cooked, spiral -- rinsed and drained
1/4 cup Black Olives -- sliced
10 ounces Vegetable Soup, condensed
1/4 cup Red Wine Vinegar
1 cup Mozzarella cheese, part skim milk -- (optional)

In skillet over medium heat, sauté mushrooms, onion and garlic, in chicken broth
for about 5 minutes until tender, stirring occasionally. Stir in zucchini,
broccoli and basil. Cover and cook 5 minutes or until vegetables are tender-
crisp, stirring occasionally. Remove from heat. In large bowl, toss together
vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover and
refrigerate until serving time, or at least 4 hours. Just before serving cube
Mozzarella cheese, add to salad and toss lightly.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 132 Calories; 5g Fat (32.5% calories from
fat); 8g Protein; 15g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 503mg
Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I heard you can make your own baking powder- I want to try this if it isn't too
hard. Can you tell me what to do?

Emily
  

  
Please send barbecue sauce recipes. We use a lot of this and I want to try making
my own to save money. Thanks.

Brit
 

Kaylin,

When I was small my grandma used to make a cake using Jell-O that she poked and
put in the fridge. Do you know this recipe? Any help is appreciated.

LuAnn
 

~ Subscriber Responses ~
 

 
This is a response for Megan, who needs recipes for Frito Chips. This is a
favorite appetizer at my families house:

Spicy Beef Dip

1 lb ground beef
1/2 cup chopped onions
1 clove garlic minced
1 cup tomato sauce
1/4 cup catsup
1 tsp sugar
8 oz cream cheese
1/2 cup Parmesan cheese

Brown beef, onion, and garlic until the onions are soft. Add everything else
except the cheeses. Simmer for 10 mins. Remove from heat and spoon off the fat.
Add cheeses and stir until the cheeses are melted. Serve warm with Frito Scoops.

Elizabeth A.                    aeli2468@msn.com
 

For Sasha-

Cream Filling for Cakes and Cupcakes

1 9 oz. container cool whip (not fat free, regular or light is fine)
1 small pkg. Jell-O brand instant pudding pie filling, any flavor

Dilute the pudding powder with 1/2 cup of milk and then fold into the whipped
topping. The cornstarch in the pudding will thicken the filling up real nice.
Spread on cake layers.

For Wanda-

A potato nail is made from aluminum- about 4 inches long. You pierce the potato
with it and it acts as a heat conductor to cook the potato faster in the oven.
NO microwave. They are similar to the turkey nails you use to close the opening
up in a turkey when you stuff it.

Nancy3823@aol.com
 

Sweet potatoes can be baked in the microwave but can't be beat when baked in a
regular oven. Grease them all over with butter (use your hands) and put in the
oven at 350. When they are soft, they are done. The house smells great and they
are delicious. I like to peel them and put butter on them. Some people add
cinnamon. Some people put gravy over them like the thin roast gravy. My dad
loved to peel and slice leftover's and roll them in sugar and brown in butter.
Cook extra and freeze some individually. My kids used to like them sliced and
fried like French fries. Also good in sweet potato pies and casseroles.

Karen                   tminchew@gt.rr.com
 

Sasha,

Here is the recipe my mother in law gave me, taste like the cream in Little
Debbie's HoHo cakes

Cream Filling

1/2 Cup Crisco
1/2 Cup soft butter
1/2 Cup sugar
1/2 Cup lukewarm milk
1 tsp. vanilla
1 small (7 oz. ) jar of marshmallow cream

Beat Crisco, butter, sugar together for 10 minutes ion high speed. Heat milk to
lukewarm. Add to mixture slowly (may not use the whole amount). Beat until
creamy. Add vanilla and marshmallow cram and blend until creamy. Put in the
middle of a chocolate cake sliced in half (or two 9" round cakes) and cover with
chocolate icing. You'd think in was a hoho cake!

Wrightsrblessed@aol.com
 

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